This is an omelette that is so amazing , light n fluffy all because of cooking it with the lid on .

I've also added a recipe for Garlic Buttered Mushrooms at the bottom.


Ingredients

• 1 tbsp / 15g butter
• 3 eggs
• 2 tbsp cream (or 1 ½ tbsp milk)
• Salt and pepper

Method

1. In a bowl whisk eggs ,then add milk or cream and whisk for 30 seconds.

2. Melt butter in skillet or frypan , the add egg mixture. Cook on med for 60 seconds, then turn to low to medium heat

3. Using a knife or spatula run it around the outside if the omelette and tilt slightly to let liquid from top run under , then pop the lid on and cook on low heat for 2 minutes, or until omelette has risen and cooked.

Serve as is or add cheese and fold in half.

Omelettes are like a base where you can add whatever you want, herbs eg chives go well . Leftover vegies, ham . The list goes on , just add your favourite things

Add Parsley or shallots after cooking

Also goes well will a side of buttered garlic mushrooms


Garlic Buttered Mushrooms



Serves 2 as a main or 4 as an side

Ingredients​

• 500g mushrooms , button or large
• 50g / 3 tbsp unsalted butter , melted
• 1 tbsp olive oil
• 2 garlic cloves , finely minced
• 1/2 tsp each salt and pepper

OPTIONAL FINISHING FLAVOUR:​

• 1 1/2 tbsp lemon juice
• 1 tsp dried tyme

Instructions​

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

 

[Sethia Soliman]

When I saw garlic butter, I was immediately sold! Going to give this one a try for breakfast tomorrow. Thank you, recipe queen!

 

[Petra]

That is actually a souffle

 

[Suzanne rose]

That is actually a souffle

No it's an omelette which is fluffy, due to cooking with lid on , a souffle has more liquid and cooked in a deeper dish.

What's in a souffle

• 2 tbsp butter
• 2 tbsp plain flour
• ½ tsp salt
• Pinch pepper
• ¾ cup
• 4egg yolks
• 2egg whites
• ¼ tsp( 1.25 mL )cream of tartar

It's baked in the oven . Whereas this omelette is cooked on the stove. By placing the lid on and cooking on low gives similar texture to souffle but nothing alike

Below is a souffle

 

[Catherines]

My parents called this a ‘French soufflé omelette’. I still make a similar looking omelette - just 2 eggs separated, beat whites until very thick, stiff and standing up nicely, season with salt and pepper, add in yolks and quickly mix, pour into heated pan, allow to set on the bottom and fold over (I make mine into a roll). I sometimes also add grated cheese, either directly into the whisked eggs before putting into the pan or on top of the whisked eggs before folding/rolling over to finish cooking. That is our Sunday breakfast treat each week while we have fried eggs some other days.

I will try Suzanne’s recipe but 3 eggs is too much for me at one meal. You can also can add in finely diced capsicum with the mushrooms (or cooked diced bacon and grated cheese into the cooking omelette for a meal).

 

[Catherines]

That is actually a souffle

My omelette has been called a French Soufflé Omelette for donkeys years. It is not a traditional Soufflé in a small individual ramekin as shown above.

 

[Suziez]

My parents called this a ‘French soufflé omelette’. I still make a similar looking omelette - just 2 eggs separated, beat whites until very thick, stiff and standing up nicely, season with salt and pepper, add in yolks and quickly mix, pour into heated pan, allow to set on the bottom and fold over (I make mine into a roll). I sometimes also add grated cheese, either directly into the whisked eggs before putting into the pan or on top of the whisked eggs before folding/rolling over to finish cooking. That is our Sunday breakfast treat each week while we have fried eggs some other days.

I will try Suzanne’s recipe but 3 eggs is too much for me at one meal. You can also can add in finely diced capsicum with the mushrooms (or cooked diced bacon and grated cheese into the cooking omelette for a meal).

Ooh..Yum!

 

[Suziez]

This sounds great! Will try it tonight with hot chips and salad..

 

[Suzanne rose]

My parents called this a ‘French soufflé omelette’. I still make a similar looking omelette - just 2 eggs separated, beat whites until very thick, stiff and standing up nicely, season with salt and pepper, add in yolks and quickly mix, pour into heated pan, allow to set on the bottom and fold over (I make mine into a roll). I sometimes also add grated cheese, either directly into the whisked eggs before putting into the pan or on top of the whisked eggs before folding/rolling over to finish cooking. That is our Sunday breakfast treat each week while we have fried eggs some other days.

I will try Suzanne’s recipe but 3 eggs is too much for me at one meal. You can also can add in finely diced capsicum with the mushrooms (or cooked diced bacon and grated cheese into the cooking omelette for a meal).

My sons always want the 3 eggs and I'm guessing most men would for me it would be 2

 

[mark godwin]

Most people have omelettes for breakfast but Omelettes also make a good main dish as well. Can be severed with grilled tomato and broccoli or if you are a fan of mushrooms then I have also included a recipe for Garlic buttered mushrooms which goes great with an omelette

Below is the recipe for 1 serve of omelette


View attachment 22860

Ingredients

• 3 large eggs
• Pinch of salt (that's all you need)
• 1 tbsp cream (or milk)
• 1 tbsp of butter

​

Sides To Serve Optional

Sautéd Garlic Buttered Mushrooms see below
Cooked Tomato

Method

• Heat control – If at any stage your omelette is cooking too fast, remove the pan off the stove to let it cool down and lower the heat.
• Whisk the eggs, salt and cream in a bowl for 10 seconds until slightly foamy.
• – Melt and swirl butter in the pan. Give the eggs a quick whisk then pour into the pan. Leave for 15 seconds or until the very edges set, then do long leisurely strokes around the pan to scrape up cooked egg and let the raw egg run onto the base. Continue for 30 seconds or so until the egg is partially cooked.
• Turn heat down to low and place lid on pan and cook for 2 minutes , if you have an electric stove Turn heat off completely and let cook on heat.
• Take lid off and see if omelette is cooked and should have risen .

Note:

If you are having mushrooms and tomatoes as a side start cooking mushrooms 25 minutes before omelette and tomatoe 5 minutes prior to cooking omelette

Garlic buttered mushrooms

Serves 2

View attachment 22861

• 500g mushrooms , button or your favourite
• 50g / 3 tbsp unsalted butter , melted
• 1 tbsp olive oil
• 2 garlic cloves , finely minced
• 1/2 tsp each salt and pepper
• Juice of 1 lemon
• 1 teaspoon tyme

Method

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

sensational !!!!

 

[Suzanne rose]

This sounds great! Will try it tonight with hot chips and salad..

Try cooked chips added to the egg mixture then fold through and then cook. It's a chip omelette

 

[Suzanne rose]

My omelette has been called a French Soufflé Omelette for donkeys years. It is not a traditional Soufflé in a small individual ramekin as shown above.

It's the way you cook the omelette. Most people I know cook dry flat omelettes and the best omelette is a light and fluffy one with volume. It always amazes me how it rises with the lid on

 

[mark godwin]

Try cooked chips added to the egg mixture then fold through and then cook. It's a chip omelette

i,m type2 so a little carby for me with chips . i had garlic prawns last night way too much garlic (no such thing) but i love sliced shitaki mushrooms added while reducing too much cream . delicious

 

[Milica]

Most people have omelettes for breakfast but Omelettes also make a good main dish as well. Can be severed with grilled tomato and broccoli or if you are a fan of mushrooms then I have also included a recipe for Garlic buttered mushrooms which goes great with an omelette

Below is the recipe for 1 serve of omelette


View attachment 22860

Ingredients

• 3 large eggs
• Pinch of salt (that's all you need)
• 1 tbsp cream (or milk)
• 1 tbsp of butter

​

Sides To Serve Optional

Sautéd Garlic Buttered Mushrooms see below
Cooked Tomato

Method

• Heat control – If at any stage your omelette is cooking too fast, remove the pan off the stove to let it cool down and lower the heat.
• Whisk the eggs, salt and cream in a bowl for 10 seconds until slightly foamy.
• – Melt and swirl butter in the pan. Give the eggs a quick whisk then pour into the pan. Leave for 15 seconds or until the very edges set, then do long leisurely strokes around the pan to scrape up cooked egg and let the raw egg run onto the base. Continue for 30 seconds or so until the egg is partially cooked.
• Turn heat down to low and place lid on pan and cook for 2 minutes , if you have an electric stove Turn heat off completely and let cook on heat.
• Take lid off and see if omelette is cooked and should have risen .

Note:

If you are having mushrooms and tomatoes as a side start cooking mushrooms 25 minutes before omelette and tomatoe 5 minutes prior to cooking omelette

Garlic buttered mushrooms

Serves 2

View attachment 22861

• 500g mushrooms , button or your favourite
• 50g / 3 tbsp unsalted butter , melted
• 1 tbsp olive oil
• 2 garlic cloves , finely minced
• 1/2 tsp each salt and pepper
• Juice of 1 lemon
• 1 teaspoon tyme

Method

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

i agree with you suzanne - i could eat an omelette at any time - this one looks so appetising & fluffy - it certainly is making me feel hungry - also love garlic and mushrooms - thankyou suzanne:_)

 

[RTS]

My parents called this a ‘French soufflé omelette’. I still make a similar looking omelette - just 2 eggs separated, beat whites until very thick, stiff and standing up nicely, season with salt and pepper, add in yolks and quickly mix, pour into heated pan, allow to set on the bottom and fold over (I make mine into a roll). I sometimes also add grated cheese, either directly into the whisked eggs before putting into the pan or on top of the whisked eggs before folding/rolling over to finish cooking. That is our Sunday breakfast treat each week while we have fried eggs some other days.

I will try Suzanne’s recipe but 3 eggs is too much for me at one meal. You can also can add in finely diced capsicum with the mushrooms (or cooked diced bacon and grated cheese into the cooking omelette for a meal).

This is how my grandmother made an omelette. Separating the whites gives a very fluffy result.
Breakfast was cornflakes, orange juice, omelette, two slices of toast with homemade fig jam and milk coffee.